DINNER


5-Course Menu $80




Smoked Oyster
Potato & Chive
(Osetra Caviar Supplement $30)



Irish Organic Salmon Sashimi
Crisp Rice, Avocado & Nori



Hidden Bench Hen’s Egg
"English Breakfast"
or
Belgian White Asparagus
Sicilian Lemons & Crème Fraîche
or
Smoked Sweetbreads
Snails, Whey Soubise & Garlic



Rougiè Farms Seared Foie Gras
Roasted Apple & Smoked Ham Hock
($30 Supplement)



65 Day Aged Cumbrae Farms Striploin
Fermented Cipollini, Porcini Purée & Veal Jus
or
Roasted Halibut
Mussel & Clam Vongole & Piquillo Pepper Purée
or
Texel Lamb
Yukon Gold Potato, Vanilla & Spring Onion



Milk Chocolate
Caraway, Plum & Hazelnut Ice Cream
or
Rhubarb
Ginger Shortbread, Maple & Pink Peppercorn & Goat Yogurt
or
Orange Curd
Citrus & Tarragon Salad, Poppy Seeds & Raisin




Pairings $50










Winter Tasting Menu $130



Snacks


Cornet, Salmon Cracker & Oyster

Menu


Sea Urchin
Rhubarb, Apple & Spruce



Smoked Oyster
Potato & Chive



Egg en Surprise
Madeira, Maple & Périgord Truffles



Belgian White Asparagus
Sicilian Lemons & Crème Fraîche



Bolero Carrots
Ginger, Coriander Seed & Pumpkin Oil



Foie Royale
Passion Fruit Compote & Foam Exotique



Smoked Sweetbreads
Snails, Whey Soubise & Garlic



Vongole
Mussels, Clams, Pancetta & Piquillo Pepper Purée



Texel Lamb
Shoulder Pressé, Wild Onions & Pomme Purée



Perrier Robert
Toasted French White Country Bread



Rhubarb
Ginger Shortbread, Maple & Pink Peppercorn & Goat Yogurt




Pairings $79


 








Chef: VICTOR BARRY

Chef: TOMMY McHUGH



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